Copper River Salmon with Butter Sauce
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
2 people
-
Calories
289 kcal
-
Course
Main Course
-
Cuisine
French
Copper River Salmon with Butter Sauce
Report
This easy and decadent Copper River salmon is made with pan-seared fish topped with a quick butter and lemon sauce.
Share:
Ingredients
- 8 ounces salmon (2 fillets) If using Sockeye, take extra care to avoid overcooking
- pinch salt, pepper
- ⅛ teaspoon paprika (optional)
- 1 tablespoon olive oil
- 1 tablespoon butter or clarified butter Or use extra olive oil
- 1 lemon, juiced
- Handful fresh herbs (parsley, chives, basil, cilantro etc)
Add to Shopping List
Instructions
- Pat salmon dry. Sprinkle fillets on both sides with salt, pepper and the paprika (if using).Allow fillets to rest at room temperature for about 15 minutes. (Cold salmon is more difficult to sear.)
- Add olive oil and butter to a heavy pan. Melt butter over medium heat. Place the fillets skin-side down in the pan and cook 2-4 minutes, depending on the thickness of the fillets. (If your salmon fillets don't have skin, it doesn't matter which side you cook first.)As the salmon cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it's ready to flip.Avoid touching the fish until the fish is ready to flip.
- Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.Cook fish another 2-4 minutes until done. Timing will depend on the thickness of the fillet. (Watch the sides of the fillets to see when the fish is done cooking. It's finished as soon as there are no more translucent patches and it's fully opaque.)
- Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.Reduce heat to medium-low. Add the lemon juice to the pan, stir with a wooden spoon, and allow the juice to reduce for about a minute. Add half the herbs and turn off the heat. Serve fish hot with pan sauce and remaining herbs.
Notes
- Cooking Tips:
- Salmon Skin Tips:
- Make sure to pat the fish dry. Wet fish won't develop a crispy skin.
- Make sure to let the fish rest at room temperature for about 15 minutes. Cold fish tends to stick to the pan.
- Test the fish with a thin metal spatula before attempting to flip. If the fish doesn't release, give it another 30 seconds and try again.
- If your butter and oil begin to smoke, lower the heat slightly.
- Have all your ingredients prepared before beginning so that you can watch the fish carefully while it cooks. I prep everything while the fish rests at room temperature.
- The skin is edible!
- Salmon may be plated skin-side up or skin-side down.
- To keep the skin crispy longer, especially if holding the fish in a warm oven before serving, store cooked fillets skin-side up to keep the skin from becoming soggy.
- Top the fish with buttery, toasted almonds.
Nutrition Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
5g
(2%)
Protein
23g
(46%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
101mg
(4%)
Potassium
632mg
(18%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
232IU
(5%)
Vitamin C
29mg
(32%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 101mg | 4% |
| Potassium | 632mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 29mg | 32% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
